Happy 2017! I’m FINALLY back with a new recipe and I shared my 2017 goals with you last Friday, but I didn’t really explain my mysterious disappearance over the last few weeks of the year (unless you followed my IG!). Okay okay, so “mysterious” is probably a bit of an embellishment. It’s making me sound way cooler than I am; as if I went on some exotic vacation or adventure, when I didn’t.
I was planted smack dab in the middle of Cedar Rapids, Iowa where I currently live, but my absence was unplanned. To start, I had these blog posts written out with recipes and honestly I just took a look back at them and decided to scrap everything. Why? Because I didn’t even want to eat what I was going to share. I’m sure they would have been good, but they were recipes that were a born of “ahhh I have so much to do so these will be easy!” And that pretty much goes against who I am and what this food blog is.
Easy recipes? Yes, I’m all for them. Last minute throw together? Only if they’re meant to be. And these were just….unimpressive.
So I took a step back, took a deep breath, and reassessed. I reassessed everything happening around me. I took the last two-three weeks to clear my mind, my body, my house, and to just scrub it all down to a fresh start.
I began sorting through everything – the medicine cabinet, the Tupperware, the bookshelves, the pantry, the deep freeze, my jewelry, my purses – everything. I took a car load to donate and in the course of two days we accumulated 7 or 8 bags of stuff to throw away.
Once my holiday shopping was over I started fresh with my budget for the new year and organized all of my finances. I went through the refrigerator, freezer and pantry getting rid of the crappy food and unused condiments and organizing it all.
I planned out my blog, my recipes and my meals. And then, I felt at peace. I felt calm, organized and mentally in a good place. I’ve always been a person that feeds off of my environment. I need to feel cozy but also put together. I can’t watch a movie after dinner without making sure that the dishes are put away and kitchen is clean, otherwise it will be all I will think about during the movie. Okay, let’s be honest, I wouldn’t make it through the movie with a mountain of dishes in the kitchen. But you get my sentiment.
When I told you that 2016 was my year of feeling a bit uncertain about turning 33 (you can read about that here), I think I’m entering 2017 and turning 34 in a few short days with a whole new outlook. I’m pretty much ready to kick 2017’s ass, and subconsciously I think I needed to start fresh, with less ‘stuff’ and a clean slate.
Then, the end of the year through us for a loop when Dylan had what started as a small infection then turned into a full blown hand surgery and multi-day stay in the hospital. In a matter of 10 days we had logged three trips to the ER, two nights in the hospital and one surgery. He was (and still is!) my priority, but I’m happy to say that the healing process has began, and fingers crossed the healing will continue to go well.
So that brings us to today. And I’m really really excited to share this Chicken & Butternut Squash Bowl with Garlic Mushroom Sauce recipe with you guys, and happy to be on a “normal” schedule. Well, at least our version of normal that doesn’t include trips to a hospital.
As I sat down at the beginning of this year and planned out some fun and delicious recipes that also are healthy and easy to put together, I realized that I hadn’t bought one butternut squash this season. Not one!
This needed to be rectified immediately; butternut squash is such a delicious, hearty vegetable. Whether you roast it, saute it, or spiralize it, butternut squash is a healthy and great tasting fall/winter vegetable.
This garlic mushroom sauce is on. point. Honestly though. I mean, I’m a firm believer that white wine makes everything better, but it sure makes a darn good sauce. And this sauce is e-a-s-y. Sub in some plain greek yogurt instead of sour cream (or use a light sour cream if that’s what you have in your fridge) and you’ve got yourself and easy, flavorful and healthy sauce that tastes amazing over this chicken and butternut squash.
If you’re making this dish ahead of time or wanting to save some leftovers for lunch just make sure to add the sauce only as needed when you eat it. Save your chicken and butternut squash in one tupperware dish and your sauce in another, then it’s as easy as heating each up and combining it and you’re not stuck with mushy food from the sauce sitting all over it.
Let me know what you think of this bowl meal if you try it, and also if there are any particular types of bowl meals you’d like to see for 2017!
Yields 2 bowls
20 minPrep Time
30 minCook Time
50 minTotal Time
- 2 chicken breasts, chopped
- 1 butternut squash, peeled and cubed
- 1 tbsp. olive oil + 1 tbsp. olive oil
- 2 tsp. salt + 1 tsp. salt
- 2 tsp. pepper + 1 tsp. pepper
- 2 tsp. garlic powder + 1 tsp. garlic powder
- 2 c. mushrooms, cleaned and roughly chopped
- 4 cloves of garlic, minced
- 1/4 shallot, diced
- 1 tbsp. olive oil
- 1 1/2 c. white wine
- 1/2 c. light sour cream or plain greek yogurt
- 1 tbsp. all-purpose flour
- 2 tsp. pepper
- 2 tsp. salt
- Preheat the oven to 425 degrees
- In a medium bowl toss the butternut squash with 1 tbsp. of olive oil, 2 tsp. salt, 2 tsp. pepper, and 2 tsp. garlic powder. Spread the butternut squash out on a baking sheet and roast for 20 minutes.
- While the butternut squash is roasting heat the remaining 1 tbsp. of olive oil in a medium saute pan over medium-high heat until the oil is hot and shimmering.
- Add in the chicken breast and remaining 1 tsp. of salt, 1 tsp. of pepper, and 1 tsp. of garlic powder.
- Cook the chicken for 10 minutes or until cooked through, stirring frequently.
- When the butternut squash is finished roasting add half to each bowl. Add the chicken to each bowl.
- To make the garlic mushroom sauce heat 1 tbsp. of olive oil in a large saute pan over medium-high heat until the oil is hot and shimmering.
- Add in the mushrooms, garlic and shallots, sauteing for 5 minutes or until the garlic and shallots are fragrant and softened.
- Next, add in the white wine and sour cream/yogurt, then add in the salt and pepper, stirring to combine. Turn the heat down to low and simmer for 5 minutes.
- Add the flour, whisking to combine, and cook for 5 minutes or until the sauce starts to thicken.
- Pour the sauce over the chicken and butternut squash and enjoy!